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Sunday, April 14, 2013

Donut Muffins

From the kitchen of One Perfect Bite...These are nice muffins to serve for a weekend breakfast or to tote to morning meetings. They're really easy to make and those of you who like cake-type donuts will enjoy them. The recipe comes from King Arthur Flour and the version that is featured in this post is their basic cinnamon-sugar-nutmeg combination. Simple changes, such as adding nuts, dried fruit or orange or lemon zest to the batter, will allow you to experiment with flavor combinations and come up with a version that is perfect for your family. The muffins take about 15 minutes to assemble, and another 20 minutes to bake, so this is a very doable recipe, even for sleepy heads. I think the muffins are best if eaten shortly after they are made, but they will keep for a day or two if they are stored in an airtight container. These muffins will neither make nor break your reputation as a cook, but they come together so easily that it's worthwhile to keep the recipe on hand. I hope you will try them. Here is how they are made.

Directions:
1) Preheat oven to 425 degrees F. Lightly grease 12 standard muffin cups, or line them with paper liners that are also greased to insure they can be peeled off without damaging muffins.
2) Cream butter, vegetable oil and sugar together in a mixing bowl until smooth. Add eggs, beating to combine.
3) Stir in baking powder, baking soda, nutmeg, salt, and vanilla.
4) Stir flour into butter mixture alternately with milk, beginning and ending with the flou, making sure everything is thoroughly combined.
5) Spoon batter evenly into prepared pan, filling the cups nearly full.
6) Bake muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into center of muffins comes out clean.
7) Remove them from oven. Cool until they can be handled, about 5 minutes. While they cool, melt butter for topping. Mix cinnamon with sugar and set aside.
8) Use a pastry brush to paint top of each muffin with butter, then sprinkle with cinnamon-sugar. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature. Yield: 12 muffins

I made and blogged this recipe years ago, as one of my first attempts at blogging. The photo is embarrassingly bad, but the recipe isn't. You certainly have done a far better job than I did, and now I need to make these again. Who doesn't love a freshly baked muffin with their morning coffee?

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